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Spicy Potato-Stuffed Green Peppers ALOO BHARA SIMLA MIRCH – vegetarian recipe
Stav Kogan

Spicy Potato-Stuffed Green Peppers ALOO BHARA SIMLA MIRCH

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Servings: 4 servings
Calories: 215
Ingredients Method Nutrition

Ingredients
  

  • 8 large Peppers peppers (approx. 7–8 inches/18–20 cm) or 15 small peppers (approx. 32 oz / 900g).
  • 2.5 cups (20 oz / 565g) Potatoes hot mashed potatoes.
  • 5 tbsp (2.5 oz / 70g) Fat ghee or unsalted butter, divided.
  • 1 tbsp (0.2 oz / 6g) Cumin Seeds dry-roasted and coarsely crushed.
  • 0.5 tsp (0.04 oz / 1g) Turmeric .
  • 1 tsp (0.07 oz / 2g) Seasoning chat masala or amchoor (dried mango powder).
  • 0.25 tsp (0.02 oz / 0.5g) Heat cayenne pepper or paprika.
  • 0.5 tsp (0.07 oz / 2g) Sugar granulated sugar.
  • 1 tsp (0.2 oz / 6g) Salt salt (adjust to taste).
  • 3 tbsp (0.3 oz / 8g) Herbs minced fresh coriander or parsley.
  • 2 tbsp (0.5 oz / 14g) Binder chickpea flour (besan), dry-roasted until fragrant.
  • 0.5 cup (2 oz / 56g) Cheese (Optional) diced cheddar cheese.
  • Don’t Skip the Parboil: Blanching the peppers for 3–4 minutes ensures they finish cooking at the same time as the potato stuffing. Without this step, you often end up with crunchy peppers and overcooked potatoes.
  • The Nutty Secret: When roasting your chickpea flour (besan), wait until you smell a distinct popcorn-like aroma and the color turns golden-brown. This eliminates the raw bean taste and acts as a flavor-packed binder that prevents the stuffing from becoming mushy.
  • Temperature Control: Let your mashed potato mixture cool completely before stuffing. Warm potatoes are more fluid and prone to expanding and oozing out of the pepper caps during the baking process.
  • Texture Contrast: For an extra layer of texture, you can add a tablespoon of toasted crushed peanuts or cashews to the potato filling. It adds a delightful crunch that complements the soft Aloo Bhara Simla Mirch interior.

Method
 

  1. Cut a slice from the stem end of each pepper to create a cap, then scoop out the seeds and rinse the interior.
  2. Plunge the prepared peppers into a pot of boiling water for 3. 0 to 4. 0 minutes to soften slightly.
  3. Remove the peppers from the water and drain them thoroughly by placing them cut-side down on a towel.
  4. Add 1. 0 tbsp (6g / 0.21 oz) cumin, 0. 5 tsp (1g / 0.04 oz) turmeric, 1. 0 tsp (2g / 0.07 oz) chat masala, 0. 25 tsp (0. 5g / 0.18 oz) cayenne, 0. 5 tsp (2g / 0.07 oz) sugar, 1. 0 tsp (6g / 0.21 oz) salt, and 3. 0 tbsp (8g / 0.28 oz) fresh coriander to the potato mixture.
  5. Sprinkle 2. 0 tbsp (14g / 0.49 oz) of roasted chickpea flour over the mixture and stir well until the stuffing is combined and dry.
  6. If using cheese, place approximately 0. 5 tbsp (7ml) of cheddar into the bottom of each pepper and shake it toward the tip.
  7. Carefully spoon the potato stuffing into the peppers, packing it lightly to avoid tearing the skins, and then replace the pepper caps.
  8. Arrange the peppers in a single layer in a baking dish, ensuring they are barely touching.
  9. Melt the remaining 2. 0 tbsp (1. 0 oz / 28g) of ghee or butter, brush the dish and the peppers generously, and bake at 350°F (180°C) for 30. 0 to 40. 0 minutes until fork-tender and browned.

Nutrition

Calories: 215kcalCarbohydrates: 24gProtein: 6gFat: 5g

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